Tag Archives: cooking blogs

As my first recipe post, I’d like to share one of my favorites and have my Dad to thank for it. Now that I think of it… he’s given me a lot of great recipes.

I’ve been fishing with Dad all my life although visits are fewer and farther between now that we’re older and life gets in the way. Nonetheless, some of the best memories I have are where we didn’t catch a fish all day. Times spent on the river with no noise and the wind blowing, watching wildlife and filling hours with great conversation… priceless.

A catfish is not a particularly attractive fish and they come in all colors, shapes and sizes (and as big as a grizzly bear according to National Geographic). Pretty, majestic and colorful are words used to describe a catfish… said no one ever. As a matter of fact some people just think they’re plain ugly. The smaller catfish (which are kind of cute, but not “puppy” cute) are great for frying and some even croak like frogs. You’ve got to watch out though because if you don’t grab them quickly and the right way their fins will prick you and there will be blood. Running joke with Dad… trying to get through one trip without getting stuck.

So let’s get to the recipe. I actually keep the original in the back of a picture frame holding a picture of Dad and I that defines the essence of the perfect fishing trip (below).

Dad and I relaxing off of Bull Creek.

Ingredients

2 lbs. of catfish filets (skinned).

1 lb. of bacon.

1.5 cups of chopped onion.

1.5 cups of chopped green pepper.

1 28 oz. can of tomato’s (undrained).

1 8 oz. can of Rotel (your flavor preference).

5 cups of diced potatoes.

2 tbsp. of Worcestershire sauce.

1 tsp. of Tabasco sauce.

1 tsp. of salt.

¼ tsp. of black pepper.

8 oz. of mushrooms (undrained).

Optional Ingredients

1 can of tomato paste if stew needs thickened.

1 medium green pepper finely chopped and sautéed.

1 can of tomato paste if stew needs thickened.

2 cloves of garlic minced

2 cups of corn.

2 bay leaves

Directions

Cut filets into 1.5 inch pieces.

Fry bacon until crisp, remove and set aside then save bacon grease for later.

Cover and simmer for 15-20 minutes or until catfish is cooked and to desired flavor.

Optional toppings for serving

Hot sauce

Sour cream

Shredded cheese of any kind

I would like to pass on a few tips I’ve learned over the past few years honing this recipe. Any chef will tell you to taste as you go… so do it. Also, cut the potatoes in to very small cubes (maybe half an inch) so when simmering they cook throughout and are soft through the entire bite. Technically, this is a stew so I like it to be less of a soup and more of a stew i.e. I prefer to go overboard on catfish, potatoes, mushrooms, etc. While the stew is simmering, I like to add more salt, pepper, hot sauce, Worcestershire or any spice you consider a personal favorite to make it your own recipe.

Lastly, I like to let the stew simmer for at least an hour and it may take that long to get the potatoes just right. I guess you could say that the potatoes are the “litmus test” for stew readiness as you can see below.

The first of many helpings…

Now, I’d like to leave you with a parting thought… seafood and grocery stores carry catfish filets, too. I’d prefer to catch mine on the river with my Dad and twin brother and create even more memories, as they are one of my most prized possessions. Not everybody has a boat or is part fish like my dad “and” can find the fish. For me it’s the break from the daily rat race, the peace and quiet the river offers and spending time with the ones that mean the most to me.

OK… I literally just thought of a funny story I have to share. During one of the many visits my Dad, twin brother and I had fishing at Santee, SC Dad was up at the front of the boat running the trolling motor. He then slips, falls in and comes back up a moment later and says… “No fish down here let’s move to another spot.” I laugh out loud every time I think of that story – did so right now as a matter of fact.

On that note, just remember that as with anything I write… my hope is that you’ll be able to take away just one thing that will help you or give you an idea of your own.

I’m what you might call a mad scientist in the kitchen… with absolutely no creative cooking ability once so ever. In other words I have to work at it, enjoy doing so, follow a recipe and can’t just whip up something out of nothing. “Experimentation” would best describe my efforts. Ideas come from everywhere. I research different versions of a recipe, make it my own and get into the kitchen and see what happens.

Now, I can’t cook a lot of things very good, but I can cook a few things really well. And I’ll try anything from drinks, appetizers and smoothies to sides, entrees and desserts. Some of the things that I cook really well include shrimp and grits (it’s a southern thing), catfish stew, hot spinach and artichoke dip, hushpuppies, Crème Brûlée, fried turkey and I’m currently working on an fish taco recipe since I love them so much!

The turkey fryer is something I really enjoy whether it be catfish bites, hushpuppies or marinade-injected turkeys. Turkey frying (to me) is also a social event similar to that of tailgating where Dixie cups, corn hole and good friends create good times and memories for down the road. I’ll write another blog later on turkey-frying and of course the right and wrong way to safely do so. I have tried deep-fried ice cream and snickers bars and they didn’t turn out so well, but I’m still perfecting the recipe. Some of these things take time… it took years to perfect my hushpuppy recipe.

By the way, I have a secret ingredient that I use in many of my recipes… and it will be labeled “secret ingredient.” If you’re interested just reach out to me and we can share recipes and trade secrets.

That being said from time to time I’d like to share stories of my kitchen adventures as well as some of my recipes and welcome any ideas you might have to improve them. The running joke with my twin brother and his wife when I’m in the kitchen experimenting is 1) how long will it take for me to burn myself and 2) how many days will I be cooking until it’s finished. As far as I’m concerned burns and scars are medals, memories and badges of honor for surviving my misadventures.

And as with anything I write… my hope is that you’ll be able to take away just one thing that will help you or give you an idea of your own.